Description
A yolk-rich custard stabilized by sugar concentration.
Technical
Egg yolks undergo protein denaturation (60-70°C) while sucrose forms hydrogen bonds with water molecules, creating a viscous network. Maillard reactions occur at sugar-protein interfaces during heating.
Culinary Significance
The high yolk content provides emulsification properties while the sugar acts as both sweetener and preservative.
Science
Primary Reaction
protein-sugar matrix formation
Parameters
Temperature
72°C optimal
60°C to 85°C range
Time
30 min
20 min – 45 min
Equipment
Copper sugar potWooden spoonMarble slab